JP4530968B2 - Oil composition for roll-in - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a roll-in oil and fat composition capable of obtaining a layered bakery product that maintains a hard and crunchy texture immediately after baking to after long-term storage.

The oil-in composition for roll-in is used for the production of layered bakery products such as Danish pastry, croissant, pie and the like, and its properties greatly affect the properties of the layered bakery product as the final product. The oil composition for roll-in is sandwiched between doughs, folded and rolled repeatedly to create a large number of thin oil layers in the dough, and this oil layer prevents the flour dough layers from sticking to each other. It blocks the divergence of the generated water vapor and carbon dioxide, and as a result, the product is expanded in layers to give a flaky texture. During baking, the fats and oils folded in layers are finally dissolved and absorbed into the dough, and the dough solidifies as the starch in the dough becomes gelatinized and the protein is heat denatured, forming a unique layered structure. The
The formation of this layered structure is closely related to the amount of oil and fat, the number of folds, the hardness of the oil and fat, etc.

  Traditionally, in Japan, layered bakery products have been required to have a soft texture. Recently, however, laminar bakery products that have a hard and crunchy texture have been favored, including oven fresh bakery. It is becoming

  Generally, in order to give a hard and crunchy texture to layered bakery products, it is sufficient to reduce the moisture content of the baked product, and the moisture content of the bakery dough is reduced or the moisture is blown by baking at low temperature and long time. In the method of reducing the moisture content of the dough, the extensibility of the bakery dough deteriorates, the shrinkage is large, and a layered bakery product with a stable shape cannot be obtained, and the texture becomes strong with time. There is a problem, and the method of skipping moisture by baking at low temperature for a long time requires a long time for baking, resulting in poor production efficiency, and also a texture that becomes brittle, and also becomes a brittle and easily broken layered bakery food was there.

  Therefore, various oil compositions for roll-in have been developed for obtaining a layered bakery product having a hard and crunchy texture without resorting to moisture adjustment of the bakery dough and low-temperature and long-time baking. For example, a water-in-oil oil-in-oil composition containing ethanol (see, for example, Patent Document 1), a fat-in oil composition for roll-in, containing a reducing agent such as cysteine and / or carboxylic acid (see, for example, Patent Document 2) An oil-and-fat composition for roll-in containing a monoglyceride organic acid ester (for example, see Patent Document 3) and a water-in-oil emulsion composition containing a dextrin (for example, see Patent Document 4) have been proposed.

  However, the method described in Patent Document 1 has only the same effect as reducing water in the roll-in oil and fat composition, and the effect of improving the crunchiness is extremely weak. Further, the method described in Patent Document 2 has a problem that the texture becomes brittle. Furthermore, since the monoglyceride organic acid ester is oil-soluble in the method described in Patent Document 3, the texture improvement effect per addition amount is not sufficient, and when the addition amount of the emulsifier is increased to enhance the effect, There was a problem that the flavor of the emulsifier was felt. And although the method of patent document 4 improves the surface crunchiness, the inside remains with a soft food texture, and there is a problem that the whole becomes a soft food texture over time. It was.

JP-A-10-229820 JP 2001-045969 A JP 2000-253816 A JP 2005-034138 A

  Accordingly, the object of the present invention is to provide a roll-in oil composition capable of obtaining a layered bakery product that maintains a hard and crunchy texture immediately after baking and after long-term storage, a method for producing the roll-in oil composition, And it is providing the layered bakery product using this fat-and-oil composition for roll-ins.

  The present inventors solved the above problem by allowing gelatin to exist in the oil composition for roll-in in the form of a powder, not as a thickening stabilizer in the aqueous phase of the oil composition for roll-in. I found it possible.

The present invention has been made based on the above findings, and provides a fat-in composition for roll-in characterized by containing a swollen granular gelatin having a water content of 70% by mass or less .

Further, the present invention is a method for producing the above-described oil composition for roll-in, wherein powdered gelatin that has been swollen through a pre-hydration step is added to a heat-dissolved oil phase, dispersed, cooled, The present invention provides a method for producing a roll-in oil composition characterized by plasticizing.
Further, the present invention is a method for producing the above-described oil-in-fat composition for roll-in , characterized in that powdered gelatin that has been swollen through a pre-hydration step is added to and mixed with the plastic oil-and-fat composition. The manufacturing method of the fat-and-oil composition for roll-ins to provide is provided.
Further, the present invention is a method for producing the above-described oil composition for roll-in, wherein the powdered gelatin is added to the heat-dissolved oil phase without going through a pre-hydration step, mixed, and then mixed with water. A method for producing an oil and fat composition for roll-in, characterized in that a phase is added, pre-emulsified, and cooled and plasticized is provided.
Further, the present invention is a method for producing the above-mentioned oil-in composition for roll-in, wherein powdered gelatin is added to a plastic oil-and-fat composition containing an aqueous phase without going through a pre-hydration step, and mixed. The manufacturing method of the oil-fat composition for roll-ins characterized by performing is provided.

  Moreover, this invention provides the layered bakery product using the said fat-and-oil composition for roll-ins.

  According to the present invention, it is possible to obtain a layered bakery product that has a hard and crunchy texture and is hard and hard to break from immediately after baking to after long storage.

  Hereinafter, the oil and fat composition for roll-in of the present invention will be described in detail.

  The oil-in-fat composition for roll-in of the present invention contains granular gelatin. That is, the oil-in-fat composition for roll-in of the present invention does not contain gelatin as an aqueous phase thickener or gelling agent, but in a granular form. Here, the powder form may be any powder-granular form having an average particle diameter of 1 μm to 5 mm, preferably a powder form having an average particle diameter of 10 μm to 1 mm, more preferably an average particle diameter of 50 μm to The powder is preferably 1 mm.

  The gelatin constituting the granular gelatin is not particularly limited in its origin, and gelatin generally used in foods derived from pigs and cattle can be used, but it is higher in molecular weight than low-molecular gelatin. Gelatin is preferred in that a bakery food with a stronger crunchy feeling can be obtained, and its preferred average molecular weight is preferably 10,000 to 80,000, more preferably 50,000 to 80,000.

Although the water content of the gelatin used in the food generally is about 10 to 20 wt%, a roll-in fat and oil composition for the present invention are those containing in a state swollen with the powder particulate gelatin. The swollen state referred to here is not a homogeneous gel state or a homogeneous sol state obtained by heating and dissolving water in which gelatin is added and dispersed and then cooling, but a state in which a granular form remains. Point to. The present invention uses gelatin in the form of a powder when gelatin is contained in a fat or oil composition in a homogeneous gel state or homogeneous sol state, that is, when gelatin is used as a thickener or gelling agent in an aqueous phase. Such a layered bakery food with a hard and crunchy texture cannot be obtained.

Further, the water content in the powdered gelatin in the swollen state is 70 % by mass or less, more preferably 50% by mass or less, and still more preferably 30% by mass or less. If the moisture content exceeds 70% by mass, a layered bakery food with a hard and crunchy texture may not be obtained when used for a bakery dough with a high moisture content.

  The granular gelatin content of the oil-in-fat composition for roll-in of the present invention is preferably 3 to 20% by mass, more preferably 5 to 10% by mass as a solid content excluding moisture. When the content of the granular gelatin is less than 3% by mass, a layered bakery food with a hard and crunchy texture may not be obtained when used for a bakery dough with a high water content. It may become a layered bakery food with a high texture.

  The water content in the oil-in-fat composition for roll-in of the present invention is preferably 10% by mass or less, more preferably 5% by mass or less, and further preferably 2% by mass, together with the water contained in the granular gelatin. It is as follows. If the water content exceeds 10% by mass, the preservability of the oil-in-fat composition for roll-in may deteriorate, and when used for a bakery dough with a high water content, a layered bakery food with a hard and crunchy texture is obtained. There is also a risk of not.

  In addition, the fats and oils used in the roll-in fat and oil composition of the present invention are not particularly limited. For example, palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower Oil, safflower oil, beef fat, milk fat, pork fat, cacao fat, shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, whale oil and other vegetable oils, animal fats and oils, hydrogenation, fractionation and transesterification And processed oils and fats that have been subjected to one or more treatments selected from. In the present invention, these fats and oils can be used alone or in combination of two or more.

  The oil content in the oil-in composition for roll-in of the present invention is preferably 70% by mass or more, more preferably 75% by mass or more and 95% by mass or less, and further preferably 80% by mass or more and 95% by mass or less. If the oil content is less than 70% by mass, good extensibility as a roll-in oil composition may not be obtained, and as a result, a good layered structure may not be obtained.

  Examples of other components that can be contained in the oil and fat composition for roll-in of the present invention include glycerin fatty acid ester, glycerin organic acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, and polyglycerin condensation. Emulsifiers such as ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, lecithin, lysolecithin, carrageenan, alginic acid, pectin, xanthan gum, crystalline cellulose, carboxymethylcellulose, agar, glucomannan, Thickening stabilizers such as starch and modified starch, salty agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, milk, starch and skim powder・ Whey powder ・ Butter cream ・ Natural cheese ・ Process cheese ・ Fermented milk and other dairy products, whey protein and casein and other milk proteins, sugars and sugar alcohols, stevia and aspartame and other sweeteners, β-carotene ・Colorants such as caramel and red bean pigment, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soy protein, eggs and various processed eggs, flavorings, seasonings, pH adjusters, food preservation Food ingredients such as foods, shelf life improvers, fruits, fruit juices, coffee, nut paste, spices, cacao mass, cocoa powder, cereals, beans, vegetables, meats, seafood, and the like.

  In the oil-in-fat composition for roll-in of the present invention, the amount of the other components used can be appropriately selected according to the purpose of use of these components and is not particularly limited. The total amount in the oil and fat composition is 50% by mass or less.

  The oil-in-fat composition for roll-in of the present invention may have a sheet shape, a block shape, a columnar shape, a rectangular parallelepiped shape or the like with respect to its shape. Preferred sizes for each shape are: sheet form: 50 to 1000 mm long, 50 to 1000 mm wide, 1 to 50 mm thick, block form: 50 to 1000 mm long, 50 to 1000 mm wide, 50 to 500 mm thick, columnar: It has a diameter of 1 to 25 mm, a length of 5 to 100 mm, a rectangular parallelepiped: a length of 5 to 50 mm, a width of 5 to 50 mm, and a height of 5 to 100 mm.

  Below, the manufacturing method of the oil-fat composition for roll-ins of this invention is demonstrated based on the preferable embodiment.

  As a preferable first production method, powdery gelatin is added to a heat-dissolved oil phase, dispersed, sterilized as necessary, cooled and plasticized, and the above-described oil for roll-in of the present invention. The method of manufacturing a composition can be mentioned.

  In addition, in the said 1st manufacturing method, when obtaining the fat-and-oil composition for roll-ins which contains the granular gelatin of a swelling state, you may use the granular gelatin previously made into the swelling state through the prehydration process. After passing through the pre-hydration process, the unswelled granular gelatin is added to the heat-dissolved oil phase, mixed, then added with the aqueous phase, pre-emulsified, and further sterilized as necessary It is preferable to rely on a method of producing by cooling and plasticizing from the viewpoint that powdered gelatin can be evenly dispersed in the oil-in-fat composition for roll-in and a better texture can be obtained.

  Moreover, as a preferable second production method, the above-described oil composition for roll-in of the present invention described above is produced by adding powdered gelatin to a plastic oil composition such as margarine, shortening, lard and the like and mixing them. The method of doing can be mentioned.

  In the second production method, the addition and mixing of the powdered gelatin may be performed after heating and adjusting the temperature of the plastic oil / fat composition to produce a somewhat fluid property. An addition step may be provided in succession to the cooling / plasticizing step of the production line, and may be performed after the temperature has a little fluidity.

  In the second production method, when obtaining a fat-in composition for roll-in containing a swollen granular gelatin, a granular gelatin that has been swollen in advance through a prehydration step may be used. It is possible to add powdered gelatin to roll-in without adding a pre-hydration process to powdery gelatin in an unswelled state to a plastic fat composition containing an aqueous phase and mixing. It is preferable at the point which can disperse | distribute equally in an oil-fat composition, and the more favorable food texture.

In the production method of the present invention, the sterilization method may be a batch method in a tank or a continuous method using a plate heat exchanger or a scraping heat exchanger.
In addition, as the equipment for cooling, a closed continuous tube cooler, for example, an oil composition manufacturing machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and the like, and an open-type diacooler and the like Examples include a combination of compressors.
Furthermore, it does not matter whether nitrogen, air or the like is included in any of the production steps when producing the oil-in-fat composition for roll-in of the present invention.

The layered bakery product of the present invention will be described below.
The layered bakery product of the present invention has a layered appearance, such as Danish pastry, croissant, pie, etc., obtained using the above-described oil composition for roll-in of the present invention, and has a hard and crunchy texture. It has a bakery food.

  The amount of the oil composition for roll-in used in the layered bakery product of the present invention is preferably 30 to 130 parts by mass, more preferably 50 to 100 parts by mass with respect to 100 parts by mass of flour used for the bakery dough. .

  Moreover, the number of layers of the layered bakery product of the present invention varies depending on the intended product, and is not particularly limited, but is preferably 9 to 144 layers, more preferably 16 to 64 layers. In addition, this layered bakery product may be further decorated with chocolate coating, glaze, butter cream, mayonnaise, etc., such as sanding and topping.

EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not restrict | limited at all by these Examples. Of the following Examples 1 to 6, Examples 3 to 6 are examples of the present invention, and Examples 1 and 2 are reference examples.

[Example 1]
95% by mass of a mixed oil in which a random transesterified oil of palm stearin and a random transesterified oil of palm olein were blended at a weight ratio of 20/80 was melted to obtain 0.5% by mass of lecithin and glycerin monostearate 0 0.5% by mass, 0.1% by mass of fragrance, and 0.01% by mass of mixed tocopherol were dissolved and mixed, and 4% by mass of powdered gelatin (average particle size 50 μm, water content 13% by mass) was added and dispersed. Rolled-in oil-and-fat composition in the form of a sheet having a thickness of 10 mm, a width of 230 mm, and a length of 450 mm, wherein the oil phase is rapidly cooled and plasticized at a cooling rate of −30 ° C./min, and the water content is 0.5 mass%. 1 was obtained.

[Example 2]
95% by mass of a mixed oil in which a random transesterified oil of palm stearin and a random transesterified oil of palm olein were blended at a weight ratio of 20/80 was melted to obtain 0.5% by mass of lecithin and glycerin monostearate 0 The oil phase in which 5% by mass, 0.1% by mass of fragrance, and 0.01% by mass of mixed tocopherol are dissolved and mixed is rapidly cooled and plasticized at a cooling rate of −30 ° C./min. (Average particle size 50 μm, water content 13% by mass) 4% by mass is added and mixed, and the water content is 0.5% by mass, and the sheet-like oil and fat for roll-in having a thickness of 10 mm, a width of 230 mm, and a length of 450 mm Composition 2 was obtained.

Example 3
Instead of 4% by weight of the granular gelatin used in Example 1, 4% by weight of granular gelatin was added to 6% by weight of water and swelled for 20 minutes (average particle size 200 μm, moisture content 60% by weight) ) 10% by weight, except that the mixed oil was changed from 95% by weight to 89% by weight, in the same manner as in Example 1, the water content was 6% by weight, the thickness was 10 mm, the width was 230 mm, and the length was 450 mm. The sheet-like oil-fat composition 3 for roll-ins was obtained.

Example 4
Instead of 4% by mass of the granular gelatin used in Example 2, 4% by mass of granular gelatin was added to 6% by mass of water to swell for 20 minutes (average particle size 200 μm, moisture content 60% by mass) ) 10% by weight, except that the mixed oil was changed from 95% by weight to 89% by weight, in the same manner as in Example 2, the water content was 6% by weight, the thickness was 10 mm, the width was 230 mm, and the length was 450 mm. The sheet-form oil-fat composition 4 for roll-ins was obtained.

Example 5
Melting 89% by mass of a mixed oil obtained by blending a random transesterified oil of palm stearin and a random transesterified oil of palm olein at a weight ratio of 20/80, 0.5% by mass of lecithin and glycerin monostearate 0 0.5% by mass, 0.1% by mass of fragrance, and 0.01% by mass of mixed tocopherol were dissolved and mixed, and 4% by mass of powdered gelatin (average particle size 50 μm, water content 13% by mass) was added and dispersed. A pre-emulsion obtained by adding 6% by mass of water to the oil phase thus mixed and emulsified is rapidly cooled and plasticized at a cooling rate of −30 ° C./min, and the water content is 6.5% by mass. A sheet-like oil and fat composition 5 for roll-in having a width of 10 mm, a width of 230 mm, and a length of 450 mm was obtained.

Example 6
Melting 89% by mass of a mixed oil obtained by blending a random transesterified oil of palm stearin and a random transesterified oil of palm olein at a weight ratio of 20/80, 0.5% by mass of lecithin and glycerin monostearate 0 The pre-emulsion obtained by adding 6% by mass of water to the oil phase obtained by dissolving and mixing 5% by mass, 0.1% by mass of fragrance, and 0.01% by mass of mixed tocopherol was mixed and emulsified at −30 ° C./min. When cooled to 20 ° C. and cooled to 20 ° C., 4% by mass of powdered gelatin (average particle size 50 μm, water content 13% by mass) is added and mixed, and the water content is 6.5% by mass. A sheet-like oil and fat composition 6 for roll-in having a thickness of 10 mm, a width of 230 mm, and a length of 450 mm was obtained.

[Comparative Example 1]
Except that the granular gelatin used in Example 1 was not added and the mixed oil was changed from 95% by mass to 99% by mass, in the same manner as in Example 1, no moisture was contained, and the thickness was 10 mm, the width was 230 mm, and the length was long. A sheet-like oil-and-fat composition 7 for roll-in having a thickness of 450 mm was obtained.

[Comparative Example 2]
In place of 4% by mass of the granular gelatin used in Example 1, 0.5% by mass of xanthan gum (average particle size 50 μm, water content 12% by mass) was used, and the mixed oil was changed from 95% to 98.5% by mass. Except having changed, it carried out similarly to Example 1, and obtained the oil-and-fat composition 8 for roll-ins of the sheet form of thickness 10mm, width 230mm, and length 450mm whose water content is 0.6 mass%.

[Comparative Example 3]
A blended oil of 78% by mass blended with a random transesterified oil of palm stearin and a random transesterified oil of palm olein in a weight ratio of 20/80 was melted to obtain 0.5% by mass of lecithin and 0% of glycerin monostearate. 0.5% by mass, 0.1% by mass of fragrance, and 0.01% by mass of mixed tocopherol were dissolved and mixed with 4% by mass of powdered gelatin (average particle size 50 μm, water content 13% by mass) of 17% by mass of water. After the addition, 21% by mass of a water phase which was heated to 60 ° C. and completely dissolved and homogenized was added, pre-emulsified, and then rapidly plasticized at a cooling rate of −30 ° C./min. %, A sheet-like oil and fat composition 9 for roll-in having a plate-like thickness of 10 mm, a width of 230 mm, and a length of 450 mm having a thickness of 10 mm, a width of 230 mm, and a length of 450 mm was obtained.

(Bakery test)
Using oil composition 1-9 for roll-in obtained in Examples 1-6 and Comparative Examples 1-3, pie is manufactured with the following composition and manufacturing method, respectively, and workability at the time of roll-in (oil-fat extensibility). The texture of the baked pie was comparatively evaluated according to the following evaluation criteria. The results are shown in Table 1 below.

<Piece formulation>
Powerful powder 70 parts by weight Soft flour 30 parts by weight Salt 1.3 parts by weight Sugar 2 parts by weight Nonfat dry milk 3 parts by weight Kneaded fat (margarine) 5 parts by weight Water 54 parts by weight Oil composition for roll-in 80 parts by weight

<Pie making method>
After mixing raw materials other than the oil-in composition for roll-in with a vertical mixer for 2 minutes at low speed and 3 minutes at medium speed, the dough was retarded overnight in a refrigerator at 5 ° C. Place the oil and fat composition for roll-in on this dough, roll-in (three folds three times) by a conventional method, roll to 3 mm, pickle with a picket roller, and then mold (length 20 mm x width 30 mm x thickness 3 mm) Baked.

<Evaluation criteria for oil and fat extensibility during roll-in>
◎: There is stiffness and it is very good. ○: It is good. Rare and bad

<Evaluation criteria for pie texture (crispiness)>
◎ +: Hard and crisp feeling is excellent ◎: Hard and crisp feeling is excellent ◎ −: Hard and crisp feeling is good 〇 +: Crisp feeling is good 〇−: Slightly brittle but crunchy △: A soft and slightly crisp texture ×: A soft and crisp texture XX: A soft and strong texture

As can be seen from Table 1 above, the pie obtained using the oil-in-oil composition for roll-in of Examples 1 to 6 containing powdered gelatin was oil-extensible, and after 1 hour of baking and after 3 days of baking. The texture (crispiness) was very good.
In particular, as can be seen by comparing Example 1 and Example 2, Example 3 and Example 4, Example 5 and Example 6, respectively, powdered gelatin is added to and mixed with the plastic fat composition. The pie obtained using the obtained oil composition for roll-in is added to the pie obtained using the oil composition for roll-in obtained by adding and dispersing granular gelatin in the oil phase. In comparison, the crunchy feeling was better.
On the other hand, the pie obtained using the oil-in-fat composition for roll-in of Comparative Example 1 that does not contain gelatin has a soft and crunchy texture after 1 hour of baking. Had a strong texture.
Moreover, the pie obtained by using the oil-in-fat composition for roll-in of Comparative Example 2 using thickening polysaccharides instead of powdered gelatin was soft and crispy, and the crispy feeling was poor. .
Moreover, the pie obtained by using the oil-in-fat composition for roll-in of Comparative Example 3 using gelatin as an aqueous phase thickening stabilizer instead of powdered gelatin has poor oil-fat extensibility, and calcined 1 The texture after 3 days after baking was soft and slightly crispy, and the crunchiness was poor.

Claims (6)

A fat-in composition for roll-in , comprising a swollen granular gelatin having a water content of 70% by mass or less . It is a method of manufacturing the oil-in-fat composition for roll-ins of Claim 1, Comprising: The powdered gelatin which was swollen through the pre-hydration process was added and disperse | distributed to the heat-dissolved oil phase, and it cooled and plasticized The manufacturing method of the oil-fat composition for roll-ins characterized by performing. It is a method of manufacturing the oil-in-fat composition for roll-ins of Claim 1, Comprising: It adds to the plastic oil-fat composition, the granular gelatin made into the swollen state through the prehydration process , It mixes, It is characterized by the above-mentioned. The manufacturing method of the oil-fat composition for roll-ins. It is a method of manufacturing the oil-in-fat composition for roll-ins of Claim 1, Comprising: Powdered gelatin is added to the oil phase melt | dissolved by heating, without passing through a prehydration process, After mixing, an aqueous phase is used. A method for producing an oil and fat composition for roll-in, characterized by adding, pre-emulsifying, cooling and plasticizing. It is a method of manufacturing the oil-in-fat composition for roll-ins according to claim 1, wherein the granular gelatin is added to the plastic oil-and-fat composition containing an aqueous phase without going through a pre-hydration step and mixing. The manufacturing method of the oil-fat composition for roll-ins characterized by these. A layered bakery product characterized in that the oil-in-fat composition for roll-in according to claim 1 is used.